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Serves/Makes: 2

Ingredients:

• 8 ounces fresh sashimi-grade tuna
• Oil, to sear
• 1 1/2 heaped tablespoons dried wakame seaweed, rinsed and soaked in water to soften
• 1 small Japanese cucumber
• 1 teaspoon salt
• 1 mioga or spring onion, white part only, thinly sliced, to garnish
• Miso Mustard Dressing (see below)

How to cook Japanese Seared Tuna with Seaweed Salad:

• Prepare the Miso Mustard Dressing and set aside.
• Heat a skillet with a few drops of oil and lightly sear the tuna for a few seconds on all sides.
• Alternatively, boil a cup of water in a saucepan. Using a pair of chopsticks, plunge the tuna in the boiling water for 5 to 10 seconds until the flesh on the outside starts to turn pinkish white.
• Remove and chill in ice water for a few seconds, drain and cut into sashimi-thin slices.
• Rub 1/2 teaspoon of the salt onto the cucumber skin.
• Then, halve the cucumber lengthwise and cut into paper-thin strips. Sprinkle with the remaining salt, mix and set aside for 5 minutes.
• Rinse off the salt and gently squeeze out the moisture.
• Arrange the tuna, wakame and cucumber on a platter. Top with a little of the dressing and garnish each serving with strips of mioga or spring onion.

Miso Mustard Dressing Ingredients:

• 5 tablespoons white miso
• 1 1/2 teaspoons sesame paste or smooth peanut butter
• 2 1/2 tablespoons rice vinegar
• 1/2 - 1 tablespoon sugar
• 2 teaspoons Japanese soy sauce
• 1-2 teaspoons prepared Japanese mustard paste

How to cook Miso Mustard Dressing:

In a small bowl, mix all the ingredients and set aside.

This recipe for Japanese Seared Tuna with Seaweed Salad serves/makes: 2

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Main Ingredient: Tuna
Preparation Method: Baked
Cuisine: Japanese